Information Journal Paper
APA:
CopyBHEBHE, M.. (2015). EFFECT OF SOLVENT TYPE ON TOTAL PHENOLIC CONTENT AND FREE RADICAL SCAVENGING ACTIVITY OF BLACK TEA AND HERBAL INFUSIONS. FOOD ANALYTICAL METHODS, 3(-), 1-8. SID. https://sid.ir/paper/686089/en
Vancouver:
CopyBHEBHE M.. EFFECT OF SOLVENT TYPE ON TOTAL PHENOLIC CONTENT AND FREE RADICAL SCAVENGING ACTIVITY OF BLACK TEA AND HERBAL INFUSIONS. FOOD ANALYTICAL METHODS[Internet]. 2015;3(-):1-8. Available from: https://sid.ir/paper/686089/en
IEEE:
CopyM. BHEBHE, “EFFECT OF SOLVENT TYPE ON TOTAL PHENOLIC CONTENT AND FREE RADICAL SCAVENGING ACTIVITY OF BLACK TEA AND HERBAL INFUSIONS,” FOOD ANALYTICAL METHODS, vol. 3, no. -, pp. 1–8, 2015, [Online]. Available: https://sid.ir/paper/686089/en